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Thanks will do.

Hey man contaminated in your mind is contaminated in real life as far as I am concerned. You are making this stuff for you to enjoy right? Can you do that knowing that little stinkin bugger had been there? Down here in Md they are all over the place. None in my wine yet.

What is Walker's? I've seen it referenced a couple of times. Mail order place? Local farm?

I'll tell you what Sammy, I am with everybody else on this. I would get back in the jugs (without stirring) and give it a couple of months. Just let it sit. Time can be your most important additive. Or process. Whatever. I am a very impatient man. I like to tinker. That is why winemaking...

Yeah, I undersand. I was not expecting such a vigorous reaction from a mead variant. Ive experienced this with fruit wines before and beer but this is my first cyser. Even so a blowoff tube would help me keep things neater.

How long can you age screw capped wine?

I ended up setting the bung in there and it is staying, but I dont trust it for airtightness. I think I shoulda gone for a big blowoff tube. I wonder how well wrapping the bung in saran wrap will do for a gasket till my new one comes in the mail? Either way the ferment is going well.

If you are worried about chipping, you could always get some clean sterile bags and fill them with your marbles then drop them in.

Very true, but the humiliation. The humanity!

Yeah, all my gallon jugs are filled (theyve got the proper#6.5 sized openings) and while I am normally no snob I hate to be seen buying Carlo Rossi. People stop you and ask if everything is ok and then hand you their pocket change. Its prolly cheaper than driving over to the homebrew store though.

Oh yeah the cap the jug came with is metal, so I am not sure about drilling a hole and sticking a tube in it. I figured it might rust.

Big. Or my stopper is too small. Somebody'd posted about making their wine with some organic apple juice. I am generally opposed to the whole organic thing. I'm all about better living through chemistry. Anyhow, I was walking through the Safeway and saw a jug of the stuff and thought "well...

Probably no filtering. Here is another vote for ec-1118. Without fail all of the other yeasts I have used for this got reviews comparing the wine to the four dollar cooking wine Safeway sells.

I must type slower than the other guy :)

Either will work, but youll get more flavor out of the concentrate. The Motts will lower your ABV more than the concentrate of course. My best apple wines came either straight from apples or Motts juice. Of course I never tried fancy organic apple juice. Might have to do that next. Good luck...

I plan to. Maybe backsweeten with a strong flavor like cranberry. Thats assuming that the lemon lime flavors didnt go into hiding and come back out. Either way I had intended to have this ready for a party towards the end of next month. Maybe Id better buy another carboy and start a new batch.

I think the donor yeast slurry and raisins were not compatible with lemon lime. I checked the sg today (1.010) and drank the sample. Fairly underwhelming. there wasnt any real standout flavor, kind of a faint citrus mixed with dirty laundry. The slurry came from a black cherry/cranberry melomel...

So how did this turn out?

I did not whisk, I did spin my slotted brew paddle back and forth like you'd do to make a fire with sticks very rapidly for five two minute sessions for three days straight. I did this with just the paddle head about halfway in the must. This seems to aerate the.fluid very well. There was next...

That could do it, too. The label on the jars I have list no ingredients, and I didnt think to look it up online. Thanks!